Blueberry/Cherry Rhubarb jam

5 cups cut up rhubarb
1 cup water
3-4 cups sugar
1 15 ¾ oz. can blueberry or cherry pie filling
2 3 oz, pkgs. Raspberry jello(for blueberry); cherry jello with cherry pie filling)



1. Cook rhubarb and water until tender.
2. Add sugar and cook a few minutes more, stirring constantly.
3. Add pie filling and cook 8 minutes more.
4. Remove from heat and stir in jello and stir until dissolved.
5. Pour into containers and store in refrigerator or freezer.


I use sugar-free jello and 3 cups of sugar and it is still plenty sweet. Mom purees the cherry pie filling because some of her kids and grandkids do not like whole cherries in their jam…we on the other hand, like them. I mostly use the cherry pie filling as that is what our family likes best and that’s what was served at Convention for the most part. Kathy Williams' recipe...submitted by Grandma Susie